Rob’s Veggie Chili
Ingredients
- olive oil
- 1-2 large yellow onions diced
- 2 cloves garlic minced
- 1 red pepper diced fairly large
- 1 green pepper diced fairly large
- 2 28- oz. cans crushed tomatoes
- 1 T cumin
- 1 tsp cayenne or to your taste
- 1 pkg frozen corn
- 2 cans black beans (or any other kind of beans you like –
- chickpeas work well too)
- 1-1.5 C picante sauce Shotgun Willie’s green sauce -very hot- works well
- salt to taste
- grated cheddar if desired
- cashew nuts if desired
Instructions
- Saute onions in the olive oil. (I used cooking wine instead to cut out the fat).
- Add garlic a bit later.
- After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like.
- Fry for a couple of minutes.
- Next, add the peppers, saute them for a few minutes.
- Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture.
- Cook on low about 10 hours.
- Serve with grated cheddar and cashew nuts, if desired.
Notes / Tips / Wine Advice:
I didn’t have room in my crockpot for 2 cans of crushed tomatoes, and I
had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpot.
had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpot.
